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Chickpea & Quinoa Bowls
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5 from 1 vote

Chickpea and Quinoa Bowls

These Quinoa and Chickpea Bowls are quick to make and full of nutritious and delicious ingredients! Great for a healthy weeknight meal!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Servings: 4 -6


  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 T olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 15- oz can chickpeas rinsed & drained
  • 1 15- oz can diced tomatoes
  • 3/4 t ground cumin
  • 3/4 t smoked paprika
  • 1/2 t chili powder
  • 1 t kosher salt
  • 1/2 t ground black pepper
  • 1/4 t red pepper flakes optional
  • 1 6- oz package of fresh baby spinach roughly chopped
  • Fresh chopped parsley for garnish


  • Heat the vegetable broth to boiling. Add the quinoa, bring to simmer, cover and cook for 15 to 20 minutes or until the liquid has absorbed. Once cooked, remove from heat & set aside.
  • While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until the onions have softened, about 3 to 5 minutes. Add the garlic, and cook for 30 seconds.
  • Add the chickpeas, tomatoes, cumin, smoked paprika, chili powder, salt, black pepper & red pepper flakes, if using. Stir to incorporate. Cover and reduce heat to a simmer. Continue to cook for 10 minutes, stirring occasionally.
  • To serve, spoon the cooked quinoa (about 1/2 to 3/4 cup) in a bowl. Place some fresh chopped spinach (about 1/4 cup) over the quinoa. Place the chickpea mixture (about 3/4 cup) over the spinach. Finally, garnish with some chopped parsley.
  • Enjoy!


Recipe Adapted From: Eat Yourself Skinny